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INGREDIENTS:
For the fish:
- 2 whole red snappers (1.5–2 pounds each), scaled and cleaned
- 3–4 limes or sour oranges
For the dish:
- 1/2 cup epis, recipe below
- The juice of 1 lime
1/4 cup white vinegar - Sazon Classico to taste
- 3 tablespoons olive oil
1 medium onion, thinly sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
2–3 fresh thyme sprigs
1 whole scotch bonnet pepper (optional but traditional)
¾–1 cup water
Garnishes, optional:
- Sliced scallions
- Chopped Italian parsley
INSTRUCTIONS:
- Rinse the snappers thoroughly. Rub the fish, inside and out with lime or sour orange. Rinse again with cold water and dry very well with paper towel. Score each fish lightly on both sides, 2 to 3 shallow cuts per side.
- Place the fish in a 9×13 inch pan. Rub each fish generously with epis inside, outside, and into the slits. Drizzle with the lime juice and vinegar and season with the Sazon seasoning. Allow to marinate at room temperature for 15–30 minutes
- Heat a large straight sided skillet over medium heat. Add the oil and heat an additional 30 seconds. Add the sliced onions and bell peppers. Cook, stirring often, for 2 to 3 minutes until slightly softened and fragrant. Add thyme sprigs and the whole scotch bonnet.
- Lay the fish gently into the pot using the vegetables as a bed for the fish. Spoon a few vegetables over the fish. Add any marinade that may have collected in the pan from the fish and 3/4 –1 cup water, just enough to create steam, not submerge. Reduce the heat to maintain a gentle simmer, cover with the lid and steam until the flesh is opaque and flaky, about 15 to 20 minutes.
- Serve the fish topped with the vegetables and some of the juices. Sprinkle with scallion and chopped parsley and serve.
Prep time: 30 minutes
Cook time: 20 minutes
Yield: serves 2 to 4
Epis
Recipe courtesy of Chef Jeff Morneau
INGREDIENTS:
- 1 large bunch Italian parsley
- 1 bunch of scallions, chopped
- 8–10 garlic cloves, peeled
- 1–2 scotch bonnet peppers, seeded for less heat
- 2 tablespoons vegetable seasoning or Sazon
- up to 1 cup water (as needed for blending)
INSTRUCTIONS:
- Roughly chop all vegetables and herbs. Add everything except the water to a food processor or blender. Blend until a thick, green paste forms adding water to help it puree and stopping to scrape down the sides as needed. The mixture should be thick and not watery. Taste and adjust seasoning as needed.
Yield: 2–3 cups
Prep Time: 10 minutes
Store in the refrigerator for up to 2 weeks.
